I have had such a craving for chicken pot pie lately (it’s freezing). And I’ve also been fairly obsessed with my crock pot. Today I decided to combine the two! There’s no long story, or anecdote here, just a serious New England craving for a Fall classic. Mondays & Wednesdays are a bit hectic at home, Monday night my oldest son gets home from school, we’ll rush his homework, then he has gymnastics for an hour & we’ll eat supper after, on Wednesday he gets home from school, we rush through homework & supper, because he has karate for 45min. So, those are probably going to stick by me as crock pot days for a while at least, just easier for me to cook everything up all day long & then I don’t have to rush through supper prep later.
Here’s what you’ll need for the filling of the pot pie:
- 1 Tbsp. dried Organic Thyme
- 1 can Organic Green Peas (I don’t typically recommend you use canned vegetables, but the organic was on sale at my supermarket & I didn’t see any fresh organic peas, so I went w/the canned)
- 1 cup chopped Organic Carrots (roughly 2 good sized carrots)
- 1 small chopped Organic Red Onion
- 2 chopped Organic Celery Stalks
- 2 cloves minced Organic Garlic
- 2-1/2 cups low sodium Gluten Free Organic Chicken Broth (mine is from Trader Joe’s, very inexpensive, I often get organic chicken broth at my local ocean state job lot as well)
- 1 Tbsp Organic Extra Virgin Olive Oil
- 2 Tbsp Tapioca Flour
- 3 Tbsp Water
- 1/2 cup Dry White Wine (I’m not a wine drinker, but I always have 1 white bottle in the refrigerator for cooking)
- 1 1/2 lb skinless boneless chicken (tenders, breasts, thighs, any will do)
- Salt & Pepper to taste
- I also added roughly 2 Tsp. fresh Organic Lemon Basil (from my garden, smells so good & adds just the right tang)
Grab your crock pot, set it for 6 hours & start filling it with goodies as follows:
While you’re filling is cooking in the crock pot, mix & cook your cornbread/crust:
For the crust, I sort of “cheated”, or took the easy way out, it happens even to a scratch cooker. My short cut a gluten-free cornbread mix (Bob’s Red Mill). I was shopping for my other gluten-free flours & saw it & thought, yes, I’ll grab that, on sale, make my life easier today. Mix according to instruction on package, but take small amount of the mix, put in the bottom of 2 pie pans, or 1 9X13 baking dish, I did 2 pie tins, about a 1/4 in. in the bottom of pan, bake for 10min. at 375 degrees. Add the pot pie filling mixture over top of that, add a layer of shredded cheese if desired (no cheese this is dairy-free), I did, but you don’t have to, I just knew my boys would be more likely to eat it if it had cheese, then top w/the remainder of the cornbread mix & bake another 10min.
Cook, eat, enjoy & please share
I was in dire need for some different dishes this week, for some reason I must be craving Asian (adjacent) cooking. Last night I made Beef & Broccoli over rice & tonight Honey Sesame Chicken. I’m sure neither of these are truly Asian dishes, but at least a middle-class American version of such, ha ha. I will post the Beef & Broccoli dish tomorrow. Sorry I’ve been a bit absent in my posting, but I am very busy between working (from home) & my boys school schedules, their activities & volunteering.
I’ll get right to the dish, here’s what you’ll need. (You can also make this as a freezer meal, pack it all up in Ziploc freezer bag raw ahead of time & take out of freezer & pop into the crock pot the day you want it). My ingredients are doubled for the recipe, since I’m making a dinner for my family as well as a Kai’s Village family. (You can read more about this wonderful Non-Profit here: Kai’s Village) (you can sign up to volunteer, or deliver a meal here: Meal Delivery)
Tatsoi, also called Spinach mustard, Spoon mustard, or Rosette bok choy, is an Asian variety of Brassica rapa grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world. WikipediaHere are some pretty pics of the super easy process:
**I did cook the Tatsoi, but to be honest I like it much better raw, so I think I would leave it raw next time.
Cook, eat, & enjoy. And if you have the chance, please share. We don’t have a lot to give, but a little of my time & sharing our food is such a great way to give back to the community.
by Colette Bell.
There are two reasons I wanted to make a blueberry buckle: 1 - I really wanted a homemade dessert for Sunday dinner and 2 - budget (using what I have on hand). I hate wasting food, especially the "ends" of anything, (packages of flour(s) for example and even more any organic produce we get from South Shore Organics…
I grew up and went to school in a fairly heavily populated Portuguese area. And I love, love traditional Portuguese food, some of the best meals I had growing up were at friends houses, whose moms were cooking up quail dinners, kale soup, linguica dishes, (and forget about the sweets, a whole different world of sweet treats) oh my goodness, great memories, even better food!
I’ve been fairly sick the last couple weeks with a nasty sinus infection (thank you New England ragweed season) & all I’ve wanted was Portuguese Kale soup & haven’t felt up to cooking and didn’t know where to get it locally (though I am going to find out), because we have a pretty decent sized Portuguese population where I live now, so there must be some good authentic food nearby. Finally I’m feeling a little better, good enough that dammit I’m going to make myself some soup! So, here we go. I’m making mine in a crock pot, so I could set it & forget it, but you can just do in a pot (very large pot/stew pot) as well.
2 Tbsp. olive oil (I used organic extra virgin)
2 Tbsp. finely chopped garlic
1/2 cup diced organic red pepper
3 chopped organic red scallions
1/2 cup diced organic carrots
1 bunch organic kale, stemmed and roughly chopped
6 ounces chopped chorizo (spicy Portuguese sausage), or chorizo (I used a turkey chorizo)
3 bay leaves
2 Tbsp. Italian seasoning
2 Tbsp. fresh chopped organic parsley
16 oz. organic vegetable stock
1 large diced organic tomato
4-5 ounces diced organic red potatoes
8 cups water
Salt & Pepper to taste
First put into crock pot (set to 4 hours), Olive oil & then garlic, then place ingredients in order listed above, mix well & let sit, stirring every so often until desired doneness.
Gluten-free, Dairy-free, Nut-free, Egg-free, make vegan by removing chorizo & adding beans (cannellini would be my preference)
Cook, eat, enjoy!